Mushroom, rocket & pea risotto

Got home late, hungry and need a quick and easy meal for two? This mushroom, rocket and pea risotto is ready in a flash and will you leave you content!

Serves: 2
Prep time: About 20 mins

What you need:

• 50g (2oz) LURPAK Slightly Salted Mini Block butter
• 1 onion, peeled and chopped
• 150g (5oz) mushrooms, sliced or quartered - depending on size
• 150g (5oz) Arborio risotto rice
• 600ml (1pt) vegetable stock
• Black pepper
• 120g (4oz) frozen peas
• Large handful rocket
• Parmesan cheese shavings

What you do:

1. Take a large deep pan and melt ½ the butter
2. Add the onions and lightly cook
3. Add the mushrooms and rice and combine together
4. Pour in the stock, season and stir well
5. Simmer gently for about 15 - 20 mins until the rice is cooked and tender (you may need to add a splash more stock if the rice absorbs too quickly)
6. Add the peas and the remaining butter. Stir well and add a handful of rocket
7. Serve straight away scattered with Parmesan shavings

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy